TRADITIONAL MACARONI SALAD
8 servings

Mayonnaise, preferably homemade, to taste
2 cups dried elbow macaroni
1 large hard cooked egg, chopped
1/2 cup thinly sliced celery
1 jar chopped pimentos, drained
1/2 cup chopped dill pickles
1/4 cup thinly sliced green onions

Lettuce leaves, washed and crisp
Tomato slices
Parsley or cilantro fresh sprigs

Bring 8 cups water to a boil and cook pasta until al dente. Drain. Transfer pasta to large non metal bowl. Add mayonnaise, egg, celery, pimentos and pickles. Mix well. Cover and refrigerate at least 30 minutes. Before serving, stir in chopped onions. Arrange lettuce and tomatoes in individual plates. Top with pasta salad. Garnish with the cilantro sprigs.